Chocolate Mind Snow-top Cookies
Ingredients & Directions 1 1/2 c All-purpose flour 6 tb Butter, softened 1 1/2 ts Baking powder 1 c Granulated sugar 1/4 ts Salt 1 1/2 ts Vanilla extract 1 pk NESTLE Toll House mint 2 Eggs -flavored semi-sweet Confectioners’ sugar -chocolate morsels, divided In small bowl, combine flour, baking powder and salt; set aside. Over hot (not boiling) water, melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels, stirring until smooth; set aside. In large mixer bowl, beat butter and granulated sugar until creamy. Add melted mint flavored semi-sweet chocolate morsels and vanilla extract. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint flavored semi-sweet chocolate morsels. Wrap dough in plastic wrap and freeze until firm, about 20 minutes. Preheat oven to 350’F. Shape dough into 1″ balls; coat with confectioners’ sugar. Place on ungreased cookie sheets. Bake 10-12 minutes until tops appear cracked. Let stand on cookie sheets 5 minutes. Remove from cookie sheets; cool completely. Makes about 3 dozen cookies. Yields 36 servings
Hot Fudge Pudding Cake (dairy)
Ingredients & Directions 1 c Sifted flour 3/4 c Sugar 3 tb Cocoa 2 ts Baking powder 1/2 ts Salt 1/2 c Milk 2 tb Oil 1 ts Vanilla 1/2 c Chopped walnuts 1/4 c Cocoa 1 c Light brown sugar, packed 1 3/4 c Hot water Source: Jewish Western Bulletin Sift together flour, sugar, 3 Tablespoons cocoa, baking powder and salt into mixing bowl. Add milk, oil and vanilla; blend 1 minute, using an electric mixer at medium speed. Pour mixture into greased 9-inch square baking pan. Combine 1/4 cup cocoa and brown sugar. Sprinkle over batter. Then add the nuts. Pour the hot water evenly over all. Bake at 350*F for 45 minutes or until toothpick inserted in cake part, comes out clean. Serve warm. Yields 9 Servings
Orange Pecan Bread W/orange Glaze
Ingredients & Directions 8 T Sweet butter – softened (1 1 1/2 c Unbleached all-purpose flour -stick) 1 1/2 t Baking powder 3/4 c Granulated sugar 1/4 t Baking soda 2 ea Eggs – separated Pinch of salt Grated rind of 1 large or 1/2 c Fresh orange juice -2 small oranges 1 c Shelled pecans – chopped -ORANGE GLAZE- 1/4 c Fresh orange juice 1/4 c Granulated sugar 1. Preheat oven to 350F. Grease an 8-1/2 x 4-1/2-inch loaf pan. 2. Cream the butter. Add 3/4 cup sugar gradually, beating with an electric mixer until light. Beat in the egg yolks, one at a time, and the grated orange rind. 3. Sift the flour with baking powder, baking soda and salt, and add dry mixture to the batter alternately with 1/2 cup orange juice, beginning and ending with flour. Gently mix in the pecans. 4. Beat the egg whites until stiff and fold them carefully into the batter. 5. Pour batter into the prepared loaf pan, set on the middle rack of the oven, and bake for 50 to 60 minutes. 6. Meanwhile, make the glaze (see below). Spoon the hot syrup over the bread as soon as the bread is removed from the oven. Cool in a pan on a wire rack. Makes 1 loaf. ORANGE GLAZE: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms. Yields 1 servings
Chess Pie
Ingredients & Directions 2 lg Eggs 1 1/2 c Sugar 1/2 c Butter (substitutions); -melted 1/4 c Milk 2 tb Flour 1 ts Vanilla extract Pastry for a single 9-inch -pie, unbaked I was going through the August issue of Ladies’ Home Journal and came across these two recipes that sound yummy. Enjoy!! Heat oven to 350 degrees F. Whisk together eggs and sugar in large bowl until light and lemon colored. Whisk in remaining ingredients (except pastry shell) until smooth. Pour into pastry shell. Bake 1 hour, until top is golden and filling is set in center. Cool on wire rack. Makes 8 servings. This comes from The Bullock Family Reunion in Creedmoor, North Carolina. Yields 1 Servings
Lavender Herb Bread
Ingredients & Directions 1 pk Active dry yeast 1/4 c ;Warm water 1 c Low-fat cottage cheese 1/4 c Honey 2 tb Butter 1 ts Dried lavender buds 1 tb Fresh lemon thyme 1/2 tb Fresh basil; finely chopped 1/4 ts Baking soda 2 Eggs 2 1/2 c Unbleached flour Butter In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4″ individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool. Yield: 1 large round loaf or 10 individual dinner rolls. From Joyce Ellenbecker/Anaheim, CA in “The Kitchen Table: Where Herbs and Spices Make the Difference” column in “The Herb Companion.” February/March 1994, Vol. 6, No. 3. Pg. 64. Yields 1 Loaf
Carrot Cake Waffles W/ Cream-cheese Icing
Ingredients & Directions WAFFLES 2 Bunches carrots; (1-1/2 lb 2 Eggs; separated -total) 1/3 c Vegetables oil; 1 1/2 c All-purpose flour; 1 ts Vanilla extract; 1 1/2 tb Baking powder; 1/2 c Light brown sugar; packed 1/2 ts Baking soda; 1/2 c Pecans; chopped 1/2 ts Salt; Vegetable shortening -=OR=- 1 ts Ground cinnamon; Oil; (pan spray) 1/2 c Cup milk; 1 qt Vanilla Ice Cream; 1/2 c Dairy sour cream; CREAM-CHEESE ICING 1 pk (8-oz) cream cheese;softened 2 1/2 c Powdered sugar; 1/4 c Butter; softened 1 tb Vanilla extract; WAFFLES: Peel and shred 1 bunch of carrots, set aside. Cut the remaining bunch of carrots into 1″ pieces, in a medium-size saucepan cook carrot pieces in boiling water until tender 5 to 7 minutes. Drain. In a blender or food processor fitted with the metal blade process cooked pieces until smooth. Set aside. Preheat waffle iron. Preheat oven to 250 degrees. In a medium-sized bowl sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl beat together milk, sour cream, egg yolk, oil, vanilla brown sugar and pureed carrots. Gradually stir in flour mixture. Beat until smooth. Stir in shredded carrots and pecans. In a small bowl whip egg whites until soft pecks are formed. Fold into batter. Lightly brush hot grids with shortening or oil. Pour enough batter to fill two-thirds of waffle iron. Cook until crisp and golden brown. While the waffles are cooking prepare the Cream-Cheese Icing. Keep finished waffles warm in the oven on a rack until ready to serve. Repeat with the remaining batter. To serve, cut waffles into quarter section and place a scoop of vanilla ice cream on the side. Makes about 3 waffles or 6 servings. CREAM-CHEESE ICING: In a medium bowl combine cheese butter, sugar and vanilla. With a electric mixer on low speed beat until all ingredients are well blended. Keep refrigerated until ready to serve. Makes about 1-1/2 cups. Yields 3 waffles
Banana Cream Pie
Ingredients & Directions ———————–INGREDIENTS FOR CUSTARD———————– 3 Egg yolks 5 ts Cornstarch 3/4 c Granulated sugar 1 1/2 c Milk 1/4 ts Salt 1 tb Unsalted butter 1 ts Vanilla extract 1/2 c Whipping or heavy cream or 1 -cup whipped ; topping 2 Bananas PROCEDURE: 1. Beat the egg yolks in a heavy, medium-sized sauce pan. Add the cornstarch and sugar and mix well. Then stir in the milk, salt and butter. 2. Cook the egg ;mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes. 3. Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap and refrigerate for 2 to 4 hours. 4. Whip the cream until it forms stiff peaks and fold it into the chilled custard. 5. Peel and slice one of the bananas lengthwise and arrange the slices on the bottom of a prepared pie crust. Spoon the filling into the crust and chill until ready to serve. Just before serving, peel and slice the other banana and arrange the slices neatly on the top of the pie and serve immediately. Yields 1 servings
